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Eggplant Caviar

An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.

  • yield: Makes 3 1/2 cups

Ingredients

  • 2 purple-globe eggplants, (1 1/2 pounds each)
  • 1/4 cup minced onion
  • 2 plum tomatoes, seeded, finely chopped
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • Pita or rye bread, for serving

Cook's Note

Instead of cooking the eggplant over an open flame, you can use the oven: Place the eggplant in a shallow baking pan under the broiler. Broil, turning the eggplant every five minutes until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty minutes.

Directions

  1. Step 1

    Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.

  2. Step 2

    Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

Source
Martha Stewart Living, March 2001